Peanut Butter Cup Cake Roll

Why You’ll Love This Recipe

If you’re a fan of peanut butter and chocolate, this dessert delivers the ultimate combination in every bite. The soft, moist chocolate sponge cake rolls easily and wraps around a creamy peanut butter filling, making each slice a perfect swirl of flavor. It’s a dessert that looks fancy but is surprisingly easy to put together with the right technique. Bonus: it tastes even better after a day in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Whole milk
• Vanilla extract
• Creamy peanut butter
• Powdered sugar
• Unsalted butter
• Heavy cream
• Semi-sweet or milk chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, beat the eggs until thick and pale. Gradually add sugar and continue to beat until fluffy.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
4. Add milk and vanilla extract, folding until smooth. Pour the batter into the prepared pan and spread evenly.
5. Bake for 10–12 minutes or until the cake springs back when lightly pressed.
6. While the cake bakes, lay a clean kitchen towel on the counter and sprinkle with powdered sugar.
7. Immediately after removing the cake from the oven, turn it out onto the prepared towel. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.
8. In a bowl, beat together the peanut butter, powdered sugar, and softened butter until smooth and fluffy.
9. Once the cake is cool, unroll it and spread the peanut butter filling evenly over the surface. Carefully re-roll the cake (without the towel) and place seam side down on a serving platter.
10. In a saucepan or microwave, heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth to create a ganache.
11. Pour the ganache over the rolled cake and spread it gently over the top. Chill the cake until the ganache sets.
12. Slice and serve.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 30 minutes
Bake time: 10–12 minutes
Cooling and assembly time: 1 hour
Total time: about 1 hour 45 minutes

Variations

• Add chopped peanut butter cups: Sprinkle chopped mini peanut butter cups over the filling before rolling for extra texture and flavor.
• Use dark chocolate: Swap semi-sweet chips for dark chocolate to reduce sweetness.
• Cream cheese filling: Mix cream cheese with peanut butter for a tangy, creamy twist.
• Nut-free option: Use sunflower seed butter or cookie butter in place of peanut butter.
• Top with crushed peanuts: Add crunch and contrast by sprinkling chopped peanuts over the ganache.

Storage/Reheating

Store the cake roll in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
This cake is best served chilled or at room temperature. Reheating is not recommended, as it may affect the texture of the ganache and filling.

FAQs

Why did my cake crack when rolling?

Cracks can occur if the cake cools too much before rolling. Rolling it while still warm and pliable helps prevent this.

Can I make this cake roll in advance?

Yes, it’s actually better after resting. Make it a day ahead and store in the fridge.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet around 10×15 inches. Avoid using larger pans, which will make the cake too thin.

Can I use chunky peanut butter?

Creamy peanut butter works best for smooth filling, but you can use chunky if you want a nutty texture.

How do I keep the cake from sticking to the towel?

Dust the towel generously with powdered sugar before rolling the cake in it.

What’s the best way to slice the cake cleanly?

Use a sharp serrated knife and wipe it clean between slices for neat presentation.

Can I skip the ganache?

Yes, you can dust the roll with powdered sugar or drizzle with melted chocolate instead.

How long should I chill the cake before serving?

Chill at least 1 hour after assembly to let the ganache set and flavors meld.

Can I use a boxed cake mix?

Not recommended, as sponge cakes are better suited for rolling than boxed cakes.

Is this recipe freezer-friendly?

Yes. Wrap the cake tightly and freeze for up to 2 months. Thaw in the fridge before slicing.

Conclusion

The peanut butter cup cake roll is a decadent and visually stunning dessert that marries rich chocolate cake with creamy peanut butter filling and silky ganache. It’s the perfect dessert for holidays, celebrations, or whenever you’re craving something indulgent. With its impressive look and unforgettable flavor, it’s sure to become a favorite in your dessert lineup.

Peanut Butter Cup Cake Roll

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The peanut butter cup cake roll is a rich and visually stunning dessert featuring a moist chocolate sponge cake rolled around a creamy peanut butter filling and topped with smooth chocolate ganache. Inspired by the classic candy, it’s perfect for celebrations and chocolate-peanut butter lovers.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 10–12 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1 cup semi-sweet or milk chocolate chips
• Powdered sugar (for dusting towel)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a mixing bowl, beat eggs until thick and pale. Gradually add sugar and continue beating until fluffy.
3. Sift together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into egg mixture.
4. Add milk and vanilla extract, folding until smooth. Pour into prepared pan and spread evenly.
5. Bake for 10–12 minutes, or until cake springs back when lightly pressed.
6. Lay a clean kitchen towel on the counter and dust with powdered sugar. Invert warm cake onto towel, peel off parchment, and roll up from the short end. Let cool completely.
7. Beat peanut butter, powdered sugar, and butter together until smooth and fluffy.
8. Unroll cooled cake and spread peanut butter filling evenly. Re-roll cake (without towel) and place seam side down on a platter.
9. Heat heavy cream until steaming, pour over chocolate chips, let sit 1–2 minutes, then stir until smooth to make ganache.
10. Pour ganache over cake roll, spreading gently. Chill until set.
11. Slice and serve chilled or at room temperature.

Notes

• Roll the cake while still warm to prevent cracking.
• Use creamy peanut butter for a smooth filling; chunky can be used for added texture.
• Add chopped mini peanut butter cups inside for extra richness.
• Ganache sets better when chilled at least 1 hour before slicing.
• This cake freezes well—wrap tightly and thaw in fridge overnight.

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 28g
• Sodium: 160mg
• Fat: 23g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 95mg